Active Time
30 Mins
Total Time
40 Mins
Yield
Serves 4 (serving size: 1 cup rice, 1 cup veggies)

We love fall vegetables, but sometimes we get worn out with all the roasting that it takes to get them to the dinner plate. Enter this intriguing seasonal bowl: Spiralized butternut squash is perfectly tender raw (and still full of seasonal, pumpkin-y flavor); it softens up slightly with the addition of the apple cider vinaigrette. Hearty wild rice adds fiber and a pleasant chew; store-bought roasted beets get big points for easy flavor.

How to Make It

Step 1

Prepare rice according to package directions. Cool at room temperature for 15 minutes.

Step 2

Stir together shallots, vinegar, mustard, thyme, honey, salt, and pepper in a bowl. Let stand 10 minutes. Slowly whisk in oil until combined.

Step 3

Place cooked rice, spiralized squash, and Swiss chard in a large bowl. Add half of the dressing; toss to coat. Divide mixture among 4 bowls. Top each serving evenly with red beets, apple, golden beet, feta, and pepitas. Drizzle with remaining dressing, and sprinkle with fresh parsley.

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